Inibini's white raspberry and pistachio cake

Ingredients for 1 servings:

• 4 eggs
• 100 g sugar
• 80 g oil
• 50 g flour
• 50 g pistachios, ground
• 1 tsp baking powder
• 100 g white chocolate, melted
• 300 g chocolate, white
• 150 ml cream
• 100 ml cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 50 g sugar
• 200 g cream cheese
• 150 g natural yogurt
• 500 g raspberries
• n. B. Pistachios, chopped

Instructions

Working time approx. 50 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 35 minutes

Pistachio and white chocolate dough with raspberry and cream cheese filling

If possible, bake the base a day in advance. For the pastry, beat the eggs with sugar until the mixture is white and foamy. Finely grind the pistachios and mix with the flour and baking powder. Add the flour mixture alternately with the oil to the egg mixture. Melt the chocolate and let it cool to room temperature, then add it to the pastry mixture. Pour the batter into a greased 18 cm springform pan and bake at 175°C for about 45 minutes (use a toothpick to test if it’s hot enough). For the ganache, break the chocolate into small pieces. Bring the cream to a boil and immediately pour over the chocolate. Stir with a whisk until a smooth mixture forms. Allow to cool. Before using, the ganache should almost return to room temperature; it is perfect at 15°C. For the cream, whip the cream with the cream stiffener, vanilla sugar, and sugar. Using a whisk, carefully mix the cream cheese with the yogurt, then fold in the cream. Divide the pistachio base into three layers. Whip the ganache with a mixer, then fill a piping bag with about half of the ganache. Pipe a ring of small dots onto the bottom layer, right at the edge. This will later act as a barrier for the cream. Fill this ring with 1/3 of the cream and press 1/3 of the raspberries into the cream. Place the second layer on top and repeat the same procedure for the first. Then place the last layer on top. Cover the cake completely with the second half of the ganache until it is nice and smooth. For decoration, pipe the remaining cream cheese frosting in dots onto the cake and scatter the remaining raspberries on top. The cake looks especially beautiful sprinkled with chopped pistachios. After chilling for about 1-2 hours, the cake is ready to serve.